Chicken Pesto Roulades


Here s a tasty dish that almost requires that you bone your own chicken
breasts.
You need the skin left on, and you need the whole boneless breast in one
piece!
This is an especially attractive summer appetizer.

Serves 24+ as hors d'oeuvre, 12 as a 1st course, 6 as entr e

6 8-ounce chicken breasts, boned, with skin left on
1 1/2 cups pesto (recipe follows)
1 1/2 cups (homemade) chicken stock
Garnish: fresh basil leaves, cherry tomatoes

Pound breasts, skin side up, until very thin. Preheat oven to 300 degrees
F. Spread each chicken breast with pesto and roll up. Fasten with
toothpick to hold and put in an ovenproof dish. Add chicken stock to dish.
Cover, and bake 40-60 minutes -- until internal temperature is 160 degrees
F. as registered on an instant meat thermometer. Remove from oven and
cool. Refrigerate 4 hours at least, wrapped individually in plastic. (May
also be served slightly warm, but be careful when slicing, because it may
fall apart.) To serve, slice about 1/2 inch thick and arrange on platter.
Garnish with fresh basil sprigs and cherry tomatoes.

Wine Tip: This dish is especially complimentary with Champagne, or other
quality dry sparkling wine.

Pesto

makes about 2 cups of delicious pesto!

4 large garlic cloves, peeled
2 cups tightly packed basil leaves thoroughly washed & dried
1 cup pine nuts (pignoli)
1 cup extra virgin olive oil
1 1/4 cups freshly grated Parmigiano Reggiano cheese
sea or kosher salt and freshly ground black pepper, to taste

With the motor running in your food processor fitted with the metal blade,
drop the garlic cloves through the feed tube, and process until chopped
very fine. Add basil and pine nuts, and chop fine.


Leaving the motor running, add the olive oil in a slow, steady stream.
Shut off the motor, add the cheese, a big pinch of salt and a liberal
grinding of pepper. Pulse three or four times to mix well. Scrape into a
glass jar and cover until ready to use.


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